鹿児島志布志産の鰻！！昼は関西風の地焼き鰻、夜は日本料理専門店 : Unagino Shuuka

Mansion Pasture 1F, 11-2-5 Tsukisamu Chuo-dori, Toyohira-ku, Sapporo, Hokkaido An eel restaurant located on the 1st floor of an apartment building in Toyohira-ku, Sapporo, just off Route 36. If you take Route 36 from the center and enter between the Hokkai Shinkin Bank Tsukisamu branch and the NTT Docomo building, you will find an apartment building on the 1st floor. On this day, I had been in eel mode for a few days, so I went to a nearby eel restaurant, but both restaurants were fully booked. I remembered this store where I used to BM, and when I called the store the same day, a female staff member confirmed it for me. . . I was told it would be okay as the customers would be gone in 30 minutes, so I hurried off. If you don't know the location, call again to confirm the location. A female staff member came outside and showed us around. Apparently, the Hokkai Shinkin Bank was also in the foreground, and I had mistaken it for that. . . Sweat Somehow I made it to the store. Then, the pleasant aroma of grilling eel fills the air. Wow, I've got an appetite. . . Inside. The atmosphere of Japanese Cuisine is calm and relaxing. There are several counter seats in front of the kitchen space, and tables lined up in a raised tatami room on the left. There was a married couple at the counter, and two men at the back of the table. The first group of people for lunch had finished, and it seemed like they had managed to get us in. I was given a comfortable seat at the table in the front. The characteristics of this one are: 〇Uses eel from Shibushi, Kagoshima 〇Grilled with Bincho charcoal 〇Uses water from Toyotaki Ryujin 〇Eel size is 3P (1 kg = 3 fish size) ``Special super heavy'' large eel I wanted to try using one fish, but unfortunately it was out of stock. . . I had them serve me a unagiju made with 3/4 medium-sized eel. ■Draft Beer Moisten your thirst with beer until the Shirayaki is cooked. He served me bone Senbei (rice crackers) to eat with. Crispy and crunchy, with a good salty taste. ■Shirayaki large eel half 2400 yen You can't miss the shirayaki. It is thick and the skin is grilled over binchotan charcoal to give it a nice aroma. The meat has just the right amount of elasticity, and although it is light in color, it has a good amount of fat. It is not addictive and has a rich eel flavor. You can clearly feel the collagen in the skin. Comes with wasabi and salt. ■Unagiju 3/4 medium-sized eel used 4,500 yen A Kansai-style grilled eel. It's large enough to almost cover the rice. This is a medium size. If it was a large eel, it would have been even bigger, so I'm quite concerned. This also has a moderate elasticity and sticks to the skin while enjoying the collagen quality of the skin. The sauce is not very viscous and is quite thick. Comes with liver soup and pickles. It was so delicious that I wanted some sake, so I started drinking it from noon. ■Oniyasha Centrifugal Separation Junmai Ginjo. We asked the store owner for a recommendation, and chose this one out of 2-3 types. A dry impression with a slightly sour taste. It goes well with eel. The owner trained and worked at a Japanese restaurant in Kanagawa. Apparently, they used the Kanto-style steamed and grilled eel, but they served locally grilled eel in their own original way. Of course, if you request, they will also serve you the Kanto style. I'm excited to see if I can even compare the food. I'm also curious about Japanese-style meal at night.